酶比色法和雷氏盐分光光度法在测定特殊医学用途配方食品中胆碱含量的比较  

Comparison of Enzyme Colorimetry and Wright's Salt Spectrophotometry in the Determination of Choline Content in Formula Food for Special Medical Purposes

作　　者：梁喜玲 LIANG Xiling(Shaanxi Testing Institute of Product Quality Supervision,Xi'an,Shaanxi 710048,China)

机构地区：[1]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《农产品加工》2021年第17期64-66,共3页Farm Products Processing

基　　金：国家市场监督管理总局科技计划项目(2019MK070)。

摘　　要：胆碱是维持人体正常机能所必备的营养物质,具有重要的生物功能。利用酶比色法和雷氏盐分光光度法对特殊医学用途配方食品与质控样中胆碱含量进行测定与比较,发现测定结果相差较小,两种方法各有优缺点,检测人员可根据实际情况选择合适的方法。Choline is an essential nutrient for keeping the normal function of human,which has important biological roles.The content of choline in formula food for special medical purposes and quality control samples were determined and compared by enzymatic colorimetry and Ray's salt spectrophotometry,the results showed that there was little difference between the two methods.The two methods had their advantages and disadvantages,and the inspectors could choose the appropriate method according to the actual situation.

关 键 词：胆碱 特殊医学用途配方食品 检测方法 

分 类 号：T[一般工业技术]